Flour or not, the magic of a home-baked cake is still in easy reach. For flourless cakes, almond meal, polenta and semolina are your flourless friends. While they don’t have the same binding ...

As you whisk, add the 4 egg yolks, one at a time. 3. In another bowl whisk 3 egg whites until frothy. 4. Let the heated chocolate cool down and pour it into the butter and egg mixture. 5. Then add the ...

This chocolate cake recipe calls for almond flour in place of white flour. This healthy, gluten-free flour alternative not only gives the cake a hint of sweet almond flavor but it is also what ...

A perfect cake to make for those who are on the lookout for foods that are low on the glycemic index. Start by making the meringue. Whisk together egg whites and sugar till a nice white meringue forms ...

There are two sorts of almonds, the bitter almond and the sweet almond. Bitter almonds are used to make almond oil, which is used in many baking recipes ... moist texture in cakes and biscuits.

This flourless cake is not too heavy but is still luscious. Serve it alone with cream or fresh berries or make a simple berry coulis from frozen fruit.

Fold the ground almonds into the chocolate along with the ... Transfer the mix into a prepared cake tin and bake for 30-40 minutes. Decorate with large flakes of sea salt (or edible gold dust ...

Independent news and stories connecting you to life in Australia and Dari-speaking Australians. A series of stories to help Afghans settle well and 'feel at home' in Australia. Get the latest with ...

Chocolate is a no-brainer, we all love a moist chocolate cake with lashings of cream. This is a rustic-looking cake, so don't freak about any cracks when removing it from the tin. Fabulous for the ...

Preheat the oven to 160C/140C/Fan/Gas 3. Line 2 baking trays with baking paper. Sift the icing sugar and cocoa powder into a large bowl. Whisk together the egg, egg whites and vanilla, then ...

I'm absolutely sure of it. Make this flourless chocolate cake and you'll feel like you've conquered the world—not because it's a difficult recipe, but because you'll have just made one of the ...